All About These Recipes

The Hasty Gastronome was born of a recipe exchange that resulted in an abundance of other people's favourite recipes. They were too sumptuous to not share them.

But the recipes slowed, and my own cooking has continued, and this blog has subsequently adapted to become my own, personal place of online dotage for cooking adventures good enough to share.

Recipes for Hasty Gastronomes should not have too many ingredients, or be overly complicated to make (the exception being baking, which is a necessarily time-costly labour of love). Most importantly, they should be recipes that you make again and again, and probably know by heart.

Wednesday, August 31, 2011

Tomato and basil soup

Some foods are so ubiquitous in their processed form that it's all too easy to get away with not making them. Tomato soup is just such a food. But if you always opt for the comforting tin you're missing out, because homemade tomato soup is so quick it takes about the same time, and is wonderfully delicious. It's still insanely cheap if you're down your last pennies, and has a tangy robustness that a tin just can't give you. And since today is the last day of Winter, it is absolutely the day for soup!

Ingredients:

tomatoes

powdered stock

basil leaves

shallot

garlic clove

cracked pepper

Chop up your garlic and shallot. Don't be too precious about it, you're going to blend the crap out of them in a bit. Put the kettle on to boil. Fry the garlic and shallot in a bit of olive oil on a medium heat. Quarter your tomatoes and throw them in and fry for a minute or two, stirring them so they don't burn. Add three cups of boiling water and a three teaspoons of stock powder, and six or seven basil leaves. Cover and simmer for about 20 minutes.

Take your barmix blender and whizz the soup until it's all smooth. That's it. You just made tomato soup and the News hasn't even got to the weather yet.